It’s Friday once again and to end the week on a sweet note, here’s a dessert that I made for our pre-Thanksgiving dinner I prepared recently. Orange and Cranberries are flavors I especially like together and it’s perfect for the holidays too. This Orange Cranberry Layer Cake includes layers of orange cake flecked with orange zest and sweet cranberry sauce that’s been blanketed with cream cheese frosting in the most perfect and delicious sweet way…
1 cup sugar
1/3 cup orange juice
1 3/4 cups sugar
1 tsp orange extract
2 1/2 cups all purpose flour (or 350 grams GF flour blend)
3/4 cup whole milk
In a mixing bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. Scrape the sides of the bowl and one by one, add the 3 eggs followed by the orange extract, orange zest and orange juice.
Add the baking powder and salt to the bowl and slowly fold in the flour alternately with the milk.
Allow cake to cool for 5 minutes in pan set on a wire rack. Flip the cake onto a wire rack then immediately re-flip back onto a second wire rack. The cake should be resting with the parchment side down. Allow the cake to cool for another 30 minutes .
Mix using the paddle attachment on low-speed for 2 minutes; scrape down the bowl as necessary.Increase mixer speed to medium-low, then add cream cheese one piece at a time. Mix for 2 minutes until the frosting is smooth.
This is the best combination for my personal uses and has never failed me. I purchased a majority of the ingredients at an Asian market (at less than $.99/lb) and the other ingredients marked were Bob Red Mill brand. Cornstarch was Argo brand.
300 grams superfine brown rice flour (Bob’s Red Mill)
250 grams sweet rice flour (Asian market)
150 grams tapioca flour (Asian market)
100 grams sorghum flour (Bob’s Red Mill)
100 grams potato starch (Asian market)
100 grams cornstarch (Argo brand)